Anise Tea Crescents
Ingredients
-
6.75 ounces
all-purpose flour (about 1 1/2 cups)
-
1/4 cup
cornstarch
-
1/2 teaspoon
salt
-
1 1/4 cups
powdered sugar, divided
-
5 tablespoons
butter, softened
-
2 tablespoons
canola oil
-
2 tablespoons
2% reduced-fat milk
-
1 1/2 teaspoons
vanilla extract
-
1 teaspoon
aniseed, crushed
Preparation
- 1. Preheat oven to 350°.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, cornstarch, and salt in a medium bowl, stirring
with a whisk.
- 3. Beat 3/4 cup sugar, butter, and oil with a mixer at medium speed
until light and fluffy. Add milk and vanilla; beat until well blended.
Add flour mixture and aniseed; beat at low speed until blended. Chill 30
minutes. Shape dough into 32 (2-inch) logs; bend logs to form crescent
shape. Arrange 16 crescents 1 inch apart on a baking sheet. Bake at 350°
for 14 minutes or until edges are golden. Remove from oven; cool on pan
3 minutes. Repeat procedure with remaining 16 crescents.
- 4. Sift remaining 1/2 cup sugar into a medium bowl; toss warm cookies in sugar to coat. Cool completely on a wire rack.
Kathy Farrell-Kingsley,
Cooking Light
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